Fragrant Jasmine Rice

Fresh off the accidental excellence of my red lentil gruel, I decided to try my Instant Pot for one of the main functions for which it was intended. I bought a sack of jasmine rice when last out shopping for this exact purpose. I again sought the advice of family and friends then ignored them and hit the internet. And hit it hard. After reviewing the instructions and tips from several websites and YouTube videos I distilled my own plan to prepare the rice. My first thought was to dump some other flavourings in but for the first attempt I wanted to get the form correct before I stretched my wings to soar to flavour town. Again it was recommended that I rinse the rice with no requirement to soak. Any water that the rice absorbs in Thai process was supposed to be offset by the steam generated in the IP cooking process. I combined 2 cups of the rice with around two cups of water. I added a teaspoon of kosher salt and a tablespoon of salted butter. I actually even measured. I cooked it for five minutes and then let it naturally release for 10 minutes and was all over that part of the process. It worked very well. The rice wasn’t sticky but fluffy. It tasted great, even on its own. I paired it with a plain chicken breast. Plain versus plain. It was terrific, light, airy but unexpectedly filling. I’ve got a big crock of leftover rice on demand now. I’ll definitely do this again.